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Prep Time: 30 Minutes Cook Time: 7 Minutes |
Ready In: 37 Minutes Servings: 15 |
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Paula Deen Ingredients:
12 large eggs, hard-boiled and peeled |
1/4 cup shredded cheddar cheese |
1/4 cup mayonnaise |
3 tablespoons sour cream |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
3 slices bacon, cooked and crumbled |
1/4 cup sliced green onion |
Directions:
1. Cut eggs in half lengthwise; remove yolks and place in a small bowl.
2. Mash yolks with a fork; add cheese, mayonnaise, sour cream, salt, and pepper; stirring until smooth.
3. Fill egg whites with yolk mixture.
4. Top with crumbled bacon and green onions.
5. Eggs can be stuffed up to 1 day ahead and stored, covered, in refrigerator; top with bacon and green onion just before serving.
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